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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Budget Bride: The Four Seasons of North Fork Weddings

October 1st, 2015 · No Comments · Allergies, Breakfast, Brooklyn, Brunch, Chocolate, Christmas, City Cooking, Cocktail, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Drinks & Cocktails, Easter, Entertaining, Events, Fall Recipes, Fish, Gardening, Gluten-free, Gone fishing, Greenport, Grilling, Hanukkah, Holiday, Italian, Kosher, Kosher non-dairy dessert, leftovers, Lobster, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, Mojito, New Year's, New York City, North Fork, Nut allergy, nut-free, Passover, Pasta, pescatarian, Queens, Rosh Hashanah, salad, Scallops, Seafood, Side Dishes, Snack, Soups & Bisques, Spring Recipes, Summer, Summer Recipes, Thanksgiving, The baking corner, the baking corner, Tips, Travel, Travels, Vegan, Vegetarian, Wine, Winter Recipes

Ceremony in front of Maple Tree photo by W Studios New York

North Fork vineyards and pebble beaches are the perfect backdrop for any bride who wants to have a destination wedding  in Eastern Long Island.

The North Fork of Long Island offers many options for any bride; from the one who wants the formal event in the Tuscan-like villa enrobed in Italian lace at Raphael Vineyards, or the less formal bride who wants to get married on the beach in bare feet at 67 Steps. There are not only the vineyards, but thousands of acres of  farm land and waterfront venues such as Salt Air Farms or Driftwood Farms to accommodate any style or budget.

Salt Air Farms Wedding

Salt Air Farms. Photo by: Alexis Stein

Summer and early fall are popular seasons for Long Island weddings so you must be aware that you will pay top dollar for the venue, and that your guests will pay a premium for flights and accommodations.  For those who are flexible and think out of the box, this is all the more reason to host a wedding in the late fall, winter or early spring when you can still benefit from the beauty of this agro-touristic area. These alternative seasons are when you will have access to better pricing on venue fees, lodging, and other off season throw-ins.  Additionally your guests will be flying at off season rates rather than high season.

Late Fall or Winter
The price conscious bride looking for value will find that site fees are thousands of dollars cheaper, while still offering the  beauty of the harvest season. From wedding block discounts for rooms to rehearsal dinner packages, your budget will be able to include so much more for so much less. Please consult with our event planner at to discuss rehearsal dinner packages, farewell bridal brunches or group cooking classes for your bridal party. Our events team is also able to accommodate a variety of dietary restrictions by providing menus for vegetarian and vegan, to gluten-free and kosher menus with local wine pairings.

Rehearsal dinners can include wine and a signature cocktail. Passed nibbles of crispy oysters to mini local mushroom strudel and soup shooters are all perfect hors d’oeuvres selections.  For dinner, a simple clam bake, catch of the day or grill items are all possibilities for dinner followed by our famous English Trifle dessert with layers of cake, custard and berries.

For the DIY bride, spring is the season to get creative and incorporate the blooming flowers and herbs into everything from your table setting to bouquets. Edible local petals from pansies can lend a pop of color to your tablescape or be incorporated into a dinner salad that serves as a floral arrangement. Fresh mint from the garden can adorn your signature cocktail as a Mojito with white rum or in a Pimm’s Cup with your favorite rye and bitters.

Supplement a spring wedding by adding color into any menu. This fun and festive Mason Jar Garden Salad can be a great starter to both afternoon and evening receptions, especially those outdoors. Substitute a traditional wedding cake with individual fruit tarts or a naked cake (a cake without frosting) adorned with fresh fruit and bright flowers.

One of the more popular times to get married, summer weddings are for the brides who excel at planning and preparing. Brides need to reserve their wedding location, accommodations and vendors a year or more in advance to lock-in the best of the best but be aware that discounts and group rates will not be a possibility during the weekends.  However, for those willing to book a Sunday evening or mid-week wedding, Monday through Thursday, the possibilities are endless.  Not only will your venue fee be negotiable, but the possibility of lodging and rehearsal dinner packages to entertain your guests are endless.  Your guests can make a vacation of your destination wedding by arriving a few days early or leaving a few days later and your welcome bags can include a local beach map and his and her flip flops!

For the nature oriented, outdoorsy bride, fall is a wonderful time to incorporate the changing colors of the leaves and trees into your wedding. Whether it’s the bridesmaid dresses, table settings or decorations. The essence of nature in the fall can accent a simple but elegant dinner plate or autumnal bouquet with something as easy as a pine cone or colorful maple leaf.

Use the fruit of the fall, apples, to give your guests a flavorful dessert or try our Brie en Croute with Apple Compote for a cocktail hour. And give them something to snack on with some roasted pumpkin seeds or turn these Pumpkin Spice Cupcakes with Maple Frosting into a tower for a Fall themed alternative to a traditional wedding cake.

Poolside Catering

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